This dish is delicious in its simplicity. It comes together quickly and despite its short ingredients list, is bold in flavor. This is a favorite dinner of ours and is easily adapted to whatever greens or soft cheese we have on hand.

Since there are so few ingredients, it’s important that the texture of the roasted potatoes be both crisp and creamy. All of the cut potatoes should be about the same size so that they roast evenly. I like cutting each half into quarters, see the pictures below for reference. Starting the potatoes on a hot baking sheet will help you get that crisp exterior crunch.

Warm Potato Salad with Arugula and Blue Cheese

Serves 2 as a main, 4 as a side

21 oz yellow potatoes

3 oz arugula

2.5 oz blue cheese

2-3 Tb Walnut Balsamic Vinaigrette 

Place an unlined baking sheet in the oven and preheat to 425°F. Cut the potatoes in half and then cut each half into quarters (cut in half two more times). In a large bowl, toss the potatoes generously with olive oil, salt, and pepper. When the oven is ready, pull out the hot baking sheet and spread the potatoes out evenly, so that none are overlapping. Roast for 22-25 minutes, until golden and toasty.

While the potatoes are roasting, make the walnut vinaigrette if you don’t have some on hand already. Place the arugula in the bottom of a large bowl. When the potatoes are done, immediately transfer them on top of the arugula. Crumble the blue cheese over the top. Toss together until the heat from the potatoes lightly wilts the arugula. Drizzle 2Tb of the dressing over the top and toss altogether until well combined. Taste and add additional vinaigrette and/or a pinch of salt if needed.

Top the salad with a few additional crumbles of blue cheese and serve right away.